Thai Shrimp Stir-Fry

prep time:: 5 null
total time:: 7 null

Makes 2

Is that a dinnertime cry for help we hear? Let this stir-fry come to the rescue. It starts with plump, large shrimp, which are sprinkled with curry powder and quickly cooked in citrus-accented coconut milk. A garnish of green onions and cilantro adds color and freshness.

ingredients

10 oz. shelled, deveined uncooked large or
extra-large shrimp
1/2 teaspoon curry powder
1 tablespoon peanut or vegetable oil
1 tablespoon finely chopped fresh ginger
2 garlic cloves, minced
1/3 cup unsweetened coconut milk
1 tablespoon lime juice
1 teaspoon grated lime peel
1/8 teaspoon salt
1/8 teaspoon pepper
4 tablespoons chopped cilantro, divided
1/3 cup thinly sliced green onions

directions

Sprinkle shrimp with curry powder. Heat oil in medium skillet over medium-high heat until hot. Add shrimp; stir-fry 1 minute or until shrimp turn pink. Add ginger and garlic; stir-fry 15 seconds. Add coconut milk, lime juice, lime peel, salt and pepper; stir-fry 30 seconds. Stir in 3 tablespoons of the cilantro and all but 1 tablespoon of the green onions. Stir-fry 15 seconds. Garnish with remaining 1 tablespoon cilantro and green onions.

notes

A skillet makes an excellent substitute for a wok, especially when cooking smaller quantities. Because stir-frying is a quick process, be sure to have all the ingredients chopped and ready to go before starting.

Source: Cooking Club of America